Use of thistle seeds of modified composition in chocolate mass technology

Abstract

The object of the study is the analytical values of lipids of milk thistle seeds of a modified composition, namely acid and peroxide values, as well as the induction period of lipids of chocolate mass with the addition of milk thistle seeds. The paper substantiates rational parameters of thistle seed processing for the inactivation of lipases and lipoxygenases. Approximate dependences of the acid and peroxide values of thistle seed lipids on the pH of the wetting solution and the wetting degree of seeds were obtained. This makes it possible to substantiate such rational processing parameters of thistle seeds that inhibit the accumulation of free fatty acids and primary oxidation products in seeds during storage. An increase in the induction period of the oxidation of the lipid component of the chocolate mass with the use of thistle seeds of a modified composition was proven, which is 2.5 times higher than the induction period of the chocolate mass sample with thistle seeds with a native enzyme complex. The research results make it possible to develop a technology of healthy chocolate mass using thistle seeds of a modified composition, the lipid component of such mass is stable to oxidation and hydrolysis. The data obtained in the work are explained by an increase in the ability to inactivate lipolytic and lipoxygenase enzymes of milk thistle at high humidity in an acidic environment under the influence of microwave radiation. The advantage of the obtained results is the possibility of not violating the integrity of thistle seeds during the inactivation of the enzyme complex, which allows extending the shelf life of this raw material. An applied aspect of using the scientific result is the possibility of expanding the range of healthy chocolate masses with the use of thistle seeds